We polished off the leftover Easter roast yesterday. We dined al fresco in our front yard and re-heated the thinly sliced meat on metal skewers in our chiminea. Tasty! The wood came from juniper-like evergreen tree I cut down in our back yard last year. (It was at least half-dead.) The smoke actually added a lot to the flavor of the meat. Tasty!

Why do I feel as if I'm reading on over exaggerated piece of writing on the back of a menu?